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Categories:
extra-virgin olive oil carrots onion celery fennel leek white part only garlic tomatoes salt Freshly grnd black pepper vegetable broth vegetable thyme parsley green beans zucchini torn basil
Viewed: 27 - Published at: 9 years agoIngredients
- 1/4 c. extra virgin olive oil
- 2 c. diced (1/2") carrots
- 1 c. diced (1/2") onion
- 1 c. diced (1/2") celery
- 1 c. diced (1/2") fennel
- 1 c. minced leek white part only
- 2 Tbsp. chopped garlic
- 6 x ripe plum tomatoes seeded, diced
- Salt to taste
- Freshly-grnd black pepper to taste
- 6 c. Fresh Vegetable Broth (see recipe)
- (you may substitute canned vegetable or possibly chicken broth)
- 2 lrg fresh thyme sprigs
- 4 Tbsp. minced parsley
- 1 c. minced (1/2") green beans
- 1 c. diced (1/2") zucchini
- 1/2 c. torn basil leaves
Method
- Place oil in a pot over low heat.
- Wilt carrots, onion, celery, fennel and leek, stirring, for 15 min.
- Add in garlic during the last 5 min.
- Stir in tomatoes and season with salt and pepper; cook for 3 min.
- Add in broth, thyme and 2 Tbsp.
- parsley; bring to a boil.
- Reduce heat to medium; simmer for 20 min.
- Add in the green beans, zucchini and basil; simmer 10 min or possibly till vegetables are tender.
- Stir in remaining parsley.
- Serve.
- This recipe yields 4 to 6 servings.
- Comments: Wilt the vegetables over low heat, stirring often so they don't burn.
